Jalapeño Cashew Cream Sauce

Whole30, Paleo, Gluten Free, Dairy Free, Grain Free

This is an extremely versatile recipe.  I have thinned this recipe out and used it as a salad dressing.  It makes an excellent dip for veggies or chips as well.


  • 1 cup of raw cashews
  • 13.5 oz can of organic coconut milk
  • 1 medium jalapeño pepper or 4 oz of jarred slices
  • 1 teaspoon of sea salt
  • coarse black pepper to taste


  1. Soak the cashews in water overnight or soak with hot water one hour before using.
  2. Rinse and drain cashews before getting ready to use.
  3. Add cashews in blender ( I use a Nutri Bullet) with coconut milk. jalapeño peppers, salt and pepper.
  4. Blend until smooth.  It will be thick at first.  It can be thinned out with water or even Nutpods for a salad dressing consistency.

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